Two coffees speaking Spanish... coming together to put some love in a bag.
We've found a way to make our best blend just a bit more romantic .
We have worked hard on adding a little valentine twist to our popular blend just in time for this holiday weekend.
This blend still uses the beautiful coffee from Veracruz Mexico that we have in our Oso as its foundation, but now has combined with our recent columbian varietal from Javier Rubio. The San Bernardo is a naturally processed coffee that ads an amazing amount of berry fruit to the mix...
This amazing coffee has an awesome depth, and creamy mouthfeel in the cup.
"For this microlot, cherries were strictly picked with the same level of ripeness, exposed to a dry extended anaerobic fermentation of 48 hours, later pulped and washed and driedin parabolic beds to ideal moisture content."
Cupping Notes: WHITE CHOCOLATE, LEMON BLOSSOM, SUGAR CANE
Here are the details:
Farmer : Javier Rubio
Farm / Region: El Libano, located in Gaitania, Tolima
Well... it is the term coined for this coffee's particularly fermentation process.
"This lot wasexposed to a dry anaerobic fermentation of 24 hours, later placed inside grain pro bags for 60 hours maintaining temperature below 22 degrees celcius by placing the coffee inside a water tank. Later the coffee was placed on raised beds below 35 degrees celcius until ideal moisture content was achieved."
All this combined to make for any extremely complex and even coffee. Some natural processed coffees are plagued with inconsistent densities and bean sizes, but by controlling all aspects of this process Jairo and the team at Cofient have really made something special.
Cupping Notes: CHOCOLATE, RED APPLE, COCONUT, & ORANGE PEEL
Grownby Javier Rubio at FincaEl Libano. This coffee was carefully hand-picked in order to use only the ripest cherries. Later cherries were fermented for 14 hours (anaerobic) under water, afterwards placed on raised beds for 25 days until ideal moisture content was achieved.
San Bernardo varietal is a natural mutation of Typica originated in Guatemala, it is a very rare varietal to come across in Colombia. Trees are even smaller than Caturra or Castillo and not resistant to leaf rust. Yield is low, and the cup profile is quite unique, complex with floral notes, spices and medium body.
Cupping Notes: STRAWBERRY CREAM, HONEY, WHITE CHOCOLATE, & NECTARINE
At the base of Mount Kenya, fertile volcanic soil and freshwater streams fill the landscape. While fertile terroir is ideal, most would agree cup quality comes from Kenya’s notable commitment to processing cherry. The entire regimen is sometimes referred to as the 72 hour process, a triple ferment process where the third stage utilizes fresh water to remove any lingering fruit. Farmers are encouraged to become members of a cooperative, which markets and sells coffee on the whole communities behalf. Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. Washing stations are often called ‘factories’ and play an enormous role in the quality of the final product.
Ndimaini factory is located just 5 kms from the central town of Karatina. A total of 1,143 coffee producers from three communities provide coffee cherry to the factory.
For a coffee this special, we have decided to use our Ikawa roaster to
roast each order individually.
You order, we roast, and fill your order directly from the roaster.
Coffee roasted specifically for you.
GeIsha Varietal is one that has now become synonymous with some of the best coffees in the world. A genetic branch of the coffee family tree that started in the Geisha region of Ethiopia, it has gained notoriety mostly for the record breaking lots grown in central America. This hard to find coffee is known for its delicate floral notes while bursting with tropical fruit flavor. When this coffee varietal is grown with the care that Isreal Hernandez has done, it becomes a great example of what coffee can be.
Isreal Hernandez comes from a traditional, humble and religious coffee growing family in Rioblanco, Tolima. At the age of 15, his father started to involve him in what would later become Israel’s main source of income and a large part of his life, coffee production. His father taught him everything about coffee, from fertilization, to the post-harvest processes. As the years passed, Israel wanted to start his own coffee farm from scratch and to produce coffee by himself. In 2005, he visited a small countryside neighborhood called Uribe and purchased a very small piece of land there. However, every day when he would go out to work on his coffee plantation, he would stare at the farm that was located right in front of his, amazed at how beautiful it was and he would dream of producing coffee there, however, he didn’t have enough money to even negotiate a price for the land. In his efforts to purchase his dream, he saved up and was eventually able to close a deal with the owner of the farm and purchase the land. When he moved to that farm, he called it Buenos Aires because of its perfect weather and altitude. Since then, he frequently receives offers from friends and neighbors wanting to purchase the farm, but he always says that he is not interested in selling it.
In 2016, he was looking for ways to improve the quality of his coffee online and he learned about Geishas having great potential to achieve high cup quality. He decided to plant 1200 trees of this variety and to receive training on how to produce it. He came to realize that producing specialty coffee required much more attention to detail and a more delicate work, but he says, “Thanks to specialty coffee, I’ve learned to love the product, because it’s a beautiful way to be profitable and move forward in life.” For Israel, it is very satisfying to receive recognition for his hard work. He says he is constantly producing coffee with all his love because he believes that the coffee he produces is able to speak for him to the whole world.
This coffee is from the norther higher elevation area of Peru. When we cupped it, I was in love with its balance of both syrupy mouth-feel, nutty complexity, but still fruity sweetness. These characteristics are definitely due to the farm’s efforts in elevation and sorting. AA is a designation for the sorting that means this coffee not only maintains a high standard of taste/quality but it also is very consistent in its make-up from bean to bean. Very few defects. (The black bear Peru is the same region, but less prestigious designation, just for comparison).
THIS IS ADVENTURE COFFEE, but CAN BE COMFORT. It isn’t overly fruity, due to its processing, but the more delicate flavors might be lost on people looking for a “dark roast.” Its nuttiness and sweetness are perfect for the holidays.
Mr. Octavio Rafael Herrera Ordoñez, known as 'Otto', worked in coffee for 25 years and is currently retired. The farms are currently under the administration and operation of the second and third generation of the Herrera Family with over 50 years of experience in growing coffee. The family has been pushing the quality of the coffee processing allowing their plants to bring forth their best qualities.
The Signature is a blend of coffee developed with the help of our regulars. Our goal with this coffee was to come up with a blend that our community of coffee drinkers would love. To do that, we asked our customers to guide us in determining its components and its roast level.
The signatures on this bag are from our customers who have helped make this coffee.
Want to help? Learn More about our coffee tastings here. We would love to see your signature on this bag.
It takes a crowd to make a crowd-pleaser.
Cupping Notes: Dark Chocolate, Fall Spice, Graham, Almond
La Serranía Decaf is a Natural EA Decaf Coffee, processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. The beauty of the Natural EA process is that it helps preserve most of the original flavors of the coffee while adding fruity notes and some complexity to the cup.
I, Jeff, have a grandmother from northern Mexico, our home here in Southern California has a massive love for all mexican food from street food to sophisticated (I am looking at you Taco Maria), and our new seasonal drinks are massively inspired by our neighbors down south.
So when we sourced this amazing coffee San Pedro Yosotatu from Oaxaca, we wanted to do more with it. So we added a splash of our Ardi Natural, and have made our first seasonal blend.
It is great for filter, espresso, or just to stare at this gorgeous bag design by Haley Russo.
In honor of my Grandma, my love for tacos, and all those celebrating Día de Muertos... Cheers!